There’s just something magical about oranges in baked goods—especially when they’re paired with almond flour. This moist almond flour orange pound cake is naturally gluten-free, incredibly tender, and bursts with bright citrus flavor in every bite 🍊✨. It’s a favorite in my kitchen when I want something sweet yet wholesome, and the aroma while it bakes? Pure sunshine.
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Why You’ll Love This Almond Flour Orange Pound Cake
This cake hits all the right notes: it’s light yet moist, sweet yet citrusy, and made with better-for-you ingredients. Almond flour gives it a rich, nutty flavor and soft crumb. Fresh orange juice and zest lift the flavor with a natural brightness, while a simple glaze takes it over the top. It’s perfect for brunches, tea time, or even a midweek mood-booster snack.
Why it works:
- Naturally gluten-free & dairy-optional
- No refined sugar
- Made in one bowl—no mixer needed
- Super moist thanks to almond flour and orange juice
- Pairs beautifully with a light citrus glaze
🧡 Love citrusy baked goods? Check out:
Ingredients
For the Cake:
- 200g almond flour (about 2 cups)
- 100g maple syrup or honey (about 1/3 cup)
- 4 large eggs
- 120ml freshly squeezed orange juice (about 1/2 cup)
- Zest of 2 large oranges
- 60ml coconut oil, melted (about 1/4 cup)
- 1 tsp baking soda (5g)
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 tsp orange extract (optional)
For the Optional Glaze:
- 60ml orange juice
- 80g powdered sugar (about 2/3 cup)
- Zest of 1 orange
Necessary Tools for Preparation
- Medium mixing bowl
- Whisk or electric hand mixer
- 9×5-inch loaf pan
- Parchment paper
- Cooling rack
- Small bowl (for glaze)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper.
- Whisk eggs in a mixing bowl, then add maple syrup (or honey), orange juice, zest, coconut oil, vanilla, and orange extract. Mix until smooth.
- Add almond flour, baking soda, and salt. Mix until well combined—don’t overmix.
- Pour the batter into the lined loaf pan. Tap the pan gently on the counter to release air bubbles.
- Bake for 40–45 minutes, or until the top is golden and a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- For the glaze (optional): whisk together orange juice and powdered sugar until smooth. Pour over cooled cake and sprinkle with zest.
Tips for Perfecting the Almond Flour Orange Pound Cake Recipe
- Don’t skip the orange zest—it adds incredible depth of flavor.
- For a lighter cake, separate the eggs and beat the whites before folding them in.
- Want to make it dairy-free? Use coconut oil or avocado oil instead of butter.
- Let the cake cool completely before glazing to avoid melting it off the sides.
What to Serve With It
This cake is delightful with:
- A hot cup of Earl Grey or chamomile tea
- A scoop of vanilla bean ice cream for dessert
- Fresh berries on the side for brunch
Storage Instructions
- Room temperature: Store covered for 2–3 days.
- Fridge: Keeps up to 5 days in an airtight container.
- Freezer: Wrap tightly (sliced or whole) and freeze for up to 2 months. Thaw overnight.
General Information
This almond flour orange pound cake is perfect for gluten-free diets, brunch spreads, and citrus lovers. It’s lower in sugar than traditional pound cake, yet doesn’t sacrifice texture or taste. Paleo-friendly if using honey!
FAQ
Can I use bottled orange juice?
Fresh is best, but yes, you can. Just make sure it’s 100% juice, no added sugar.
Can I make it egg-free?
This cake relies on eggs for structure, but you could experiment with flax eggs for a vegan version—results may vary.
Is this suitable for keto?
It’s not keto due to the maple syrup and orange juice, but you can try using monk fruit sweetener and orange extract instead of juice.
Conclusion
This almond flour orange pound cake is the kind of recipe that brightens up your kitchen and your day. With its moist crumb and citrus-forward flavor, it’s a showstopper that feels indulgent while still being wholesome.
Tried it? Leave a comment below or share your creation on Pinterest—we’d love to see how it turned out! 🍊🧁
Print
Moist Almond Flour Orange Pound Cake
- Total Time: 55 minutes
- Yield: 10 slices 1x
- Diet: Gluten Free
Description
A naturally gluten-free almond flour orange pound cake that’s moist, fluffy, and full of bright citrus flavor—perfect for brunch or a wholesome dessert.
Ingredients
200g almond flour
100g maple syrup or honey
4 large eggs
120ml orange juice
Zest of 2 oranges
60ml coconut oil
1 tsp baking soda
1/2 tsp vanilla extract
1/4 tsp salt
1/4 tsp orange extract (optional)
Optional Glaze:
60ml orange juice
80g powdered sugar
Zest of 1 orange
Instructions
-
Preheat oven to 350°F (175°C). Line a loaf pan.
-
Whisk eggs, syrup, juice, zest, oil, vanilla, and extract.
-
Add almond flour, baking soda, salt. Mix until smooth.
-
Pour into pan. Bake 40–45 minutes. Cool.
-
Whisk glaze ingredients. Drizzle over cooled cake.
Notes
Use fresh orange zest for maximum flavor. For a dairy-free version, stick with coconut oil. Let cake cool fully before glazing.
- Prep Time: 10
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American
